Penne alla Nerano 💚🍝

✨🇮🇹 Straight from Nonna Silvi’s kitchen: Penne alla Nerano – golden fried zucchini, melty smoked scamorza, and a creamy Parmigiano finish. A hug in every bite! 💚🍝 @Nonnasilvi 📝 Ingredients (Serves 5–6 people): 1.1 lbs (500 g) penne rigate 6–7 zucchinis (firm and large are fine) 1 cup (100 g) grated Parmigiano cheese 1 ½ cups (150 g) smoked scamorza cheese, cubed (instead of Provolone del Monaco) Extra virgin olive oil, for frying and drizzling Salt and freshly ground black pepper, to taste 1 tablespoon (about 15 g) butter, for finishing 👩‍🍳 Grandma-Style Instructions: Slice the zucchinis into thin rounds. Fry the zucchini in plenty of extra virgin olive oil until golden brown. Drain on paper towels and lightly salt. In a large skillet, heat a drizzle of olive oil. Add the fried zucchini and a handful of torn basil. Cook on low heat for 2 minutes. Cook the penne in salted water until al dente. Reserve 1 cup of cooking water, then drain. Add the pasta to the skillet with the zucchini. Off the heat, stir in: the cubed scamorza the grated Parmesan a knob of butter a splash of the reserved cooking water Stir vigorously until creamy and melty. Add more cooking water if needed to loosen the sauce. Finish with freshly ground black pepper. 🍽️ Grandma’s Tip: “Let it rest for 2 minutes before serving—the pasta needs a moment to marry the sauce. It’s not just a quick date!” #PastaLovers #ItalianFood #PenneAllaNerano #giallolovesitaly